Facility will have limited operating hours during the summer and will be used mostly in the winter months.
Food items are ordered as necessary for each event.
Ensure all employees are properly trained on the employee health policy and receive food safety training prior to opening.
Ensure all foods are reheated to at least 165'F when using the microwave.
Observed the facility to be clean and well maintained.
No violation noted during this evaluation. | 03/24/2016 | Routine | |
Discussed with the person in charge:
1. Kitchen will not be in use until June 2015.
2. Ensure all handsinks are properly stocked before operating the kitchen.
3. Ensure all equipment is cleaned and sanitized before use.
No food prep was observed during the inspection. No TCS foods on-site during the inspection.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the warewashing area is no longer sealed to the adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda machine nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the following areas: kitchen handsink, warewashing handsink. Ensure soap is provided prior to opening the kitchen for food service.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the following areas: kitchen handsink, warewashing handsink. Ensure paper towel dispensers are filled prior to opening the kitchen for food service.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/25/2015 | Routine | |
No food prep observed. No TCS foods on premise. Facility is clean and organized. Thank you.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed food boats stored with food contact service facing upward. PIC corrected.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill area. Only 30 foot candles of light measured.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the dry storage area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/31/2014 | Routine | |
This follow up inspection was conducted in response to the findings outline in the routine inspection dated 6/8/2013. All other noted violations have been corrected.
Discussed:
1. Ensure that all hot foods are hot held at an internal temperature of 135'F or higher. Observed BBQ - 112'F and Hotdogs - 110'F hot holding at improper temperatures during this follow up inspection. PIC voluntarily discarded food.
2. Ensure all chemical spray bottles are labeled with the common name of the product. Observed chemical spray bottle in dishwashing area during inspection. PIC labeled bottle.
3. Obtain thermometers for measuring the internal cooking temperatures of food and for measuring the ambient air temperatures of refrigeration units.
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Hats were provided to employees.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observe paper plates stored on counter with food contact surface facing upward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the customer self-service area is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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06/29/2013 | Follow-up | |
Install sneeze shield or cover on hot dog roller.
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Hats were provided to employees.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle sub roll with bare hands. Addressed issue with employee. Employee donned gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Slice Cheese - 53'F cold holding at improper temperatures in metal pan on counter. PIC placed cheese in WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food contact surface of various utensils and equipment stored on shelving unit in dish washing area were observed soiled to sight and touch. PIC placed items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observe paper plates stored on counter with food contact surface facing upward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the dish washing area is blocked, preventing access by employees for easy handwashing. PIC removed cooler lid from sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in kitchen is being used to clean ice cream scoop. Issue addressed with employee. Ice cream scoop taken to dish washing area.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in the customer self-service area is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the hot dog roller and sub rolls in the kitchen where dead insects may fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the kitchen, dish washing area, and dry storage area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed suspected mouse droppings on floor in dry storage area.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer in 3-compartment sink measured at a concentration greater than 400 ppm. PIC refilled sink.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Concentration should measure 200 ppm.
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06/08/2013 | Routine | |
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